My version of the mandi

RECIPE
So last week I was in the mood for some mandi (see my last post). Here is my first attempt at making the mandi. I decided to use a dutch oven to ensure even cooking throughout. But I'm sure it would still come out great if a different pot is used.

The Mandi (المندي)

The mandi is a dish very popular in Saudi Arabian and in the Arabian peninsula. The dish has its origins from Hadhramaut in Yemen (where it is called Haneeth), and then spread out to different parts of the peninsula. Special preparations need to be taken when making the mandi, mainly because it requires a larger space to make it and a tandoor. A large hole is dug underground, where the tandoor is paced, then wood is burned inside the tandoor. Once the wood is ready for cooking, a pot with the rice is placed on top of the fire, then a rack with the meat is placed on top of that. The spices for the meat and the rice vary from place to place.

Here is a video showing the unveiling of the final product:

There is also a company that has created an indoor smaller electric mandi pot here, which nicely shows the steps for making it.